Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

Enzyme and Microbial Technology

Volumn 36, Issue 7, 2005, Pages 870-879

  Hernández, Igor ^a,b   De Renobales, Mertxe ^a   Virto, Mailo ^a   Pérez Elortondo, Francisco J ^a   Barron, Luis J R ^a   Flanagan, Cristian ^a   Albisu, Marta ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Artisanal lamb rennet paste; Commercial lipases; Ewe's raw milk cheese; Fungal lipase; Lipolysis; Percent short chain free fatty acids; Pregastric lipase; Pungent flavour; Short chain free fatty acids

Indexed keywords

CONCENTRATION (PROCESS); ENZYMES; FATTY ACIDS;

FREE FATTY ACIDS (FFA); INDUSTRIAL LIPASES; LIPASE UNITS (LU); RIPENING;

DAIRY PRODUCTS;

FATTY ACID; FUNGAL ENZYME; INDUSTRIAL ENZYME; SHORT CHAIN FATTY ACID; TRIACYLGLYCEROL LIPASE;

ARTICLE; CHEESE; CHEESEMAKING; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FATTY ACID ANALYSIS; FLAVOR; LAMB; LIPID COMPOSITION; LIPOLYSIS; MILK; ODOR; PASTE; SCORING SYSTEM; SENSORY ANALYSIS; SHEEP; SUMMER; WINTER;

OVIS ARIES;

EID: 17844383243     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2004.12.032     Document Type: Article

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